Lisas Baked Potato Soup Recipes

Steps:

• Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.

Steps:

• In a 4-qt.
• crockpot, stir together the potatoes and onion.
• Add the bacon.
• In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
• Add the mixture to the crock.
• Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.
• You can mash the potatoes for a thicker consistency before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

Steps:

• Melt butter in heavy saucepan or Dutch oven. Add onion and celery; cook and stir until crisp-tender.
• Add broth, milk, salt and pepper; bring just to a boil, stirring constantly. Add cubed potatoes; reduce heat to medium heat. Simmer 5 minutes, stirring frequently. Add in the cheddar soup, stirring it into the soup mixture.
• Serve with potato toppers and sour cream. If you want to add more cheese on top, use cheddar cheese on top.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.